Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in carrots and next 2 ingredients. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Mascarpone Cream.
Note: When using a griddle, heat it to 350°.
Tip: For tender pancakes, don't overmix the batter; it should be lumpy.
these are so GOOD! you can actually decrease brown sugar in half; also substitute applesauce in place of butter, thus making it less fat but adding sweetness and moistness to the pancakes; we did not have mascarpone cheese for the filling so subsituted neufchatel (1/3 less fat) cream cheese and all was 5-star! Will make again!
I am sorry... but, I can never make any Souther Living recipes.
I need to see nutritional value info and till you print that-- I can only read and do my own
See if you can make it easier on those of us who are concerned about our health ??
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